Dark Chocolate Bark with Candied Orange Peel, Pistachios, and Cranberries
Serves 6 to 8
**A special thank you to Caroline Kaufman, N10 for developing this special Thanksgiving recipe for the Friedman School. For more recipe ideas, visit Caroline’s blog or follow her on Twitter @sweetfoodie.**
Vegetable cooking spray
10 ounces dark chocolate (70 percent cacao), melted
¼ cup chopped candied orange peel
¼ cup shelled pistachios, chopped
¼ cup dried cranberries
¼ teaspoon sea salt, such as Maldon or Fleur de sel
1. Lightly coat an 8-inch pan with unflavored cooking spray. Line with parchment paper or tinfoil, leaving a small overhang. If using tinfoil, lightly coat with more unflavored cooking spray.
2. Pour melted chocolate into pan and spread evenly.
3. Sprinkle with candied orange peel, pistachios, cranberries, and sea salt.
4. Chill in the refrigerator until set, at least 30 minutes. Peel off of the tinfoil or parchment and break into squares.